---------- Recipe via Meal-Master (tm) v8.02
Title: ARTICHOKE CROUSTADES
Categories: Appetizers, Vegetables
Yield: 6 servings
18 sl Soft white bread; crusts
-removed
3 tb Unsalted butter; melted
6 oz Marinated artichoke hearts
-drained & finely chopped
3 tb Mayonnaise
1 tb Scallion; finely chopped
-chop some of tops/garnish
1/4 c Parmesan cheese; grated
1 tb Parmesan cheese; grated
Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2″
square. Brush both sides of the squares lightly with the butter and fit th
squares into gem muffin tins, pressing the bread against the sides of the
tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14
minutes, oruntil the edges are pale golden. These may be made 2 days in
advance & kept in an airtight container. In a bowl stir together the
artich
hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt
&
pepper to taste. Divide the mixture by heaping teaspoons among the croustad
and sprinkle the remaining Parmesan on top. Broil the croustades under a
preheated broiler about 6″ from the heat, being careful not to let the
croustade edges burn, for 1 minute, or until the filling is bubbling. Garni
the croustades with the scallion green and arrange 3 of them on each of 6
small plates. From Best of Gourmet 1992.
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